It's time once again for my Cooking Light magazine review. The August issue of Cooking Light features no-cook recipes for the hottest days this summer – these fast, fresh meals don’t require the stove or oven. Also in this issue, the editors offer tips to pack one cooler for a weekend of five fun meals that serve four people. Ta-Dah! No-Cook Summer Entrees (p. 139) – Cooking Light has created simple meals that require almost no work. Recipes for summer’s hot and humid days include: Chicken and Guacamole Tostadas, Avocado-Buttermilk Soup with Crab, Chicken and Glass Noodle Salad, and more. 1-Cooler, 1-Weekend Getaway (p. 159) – The editors of Cooking Light combined a little bit of make-ahead planning with some double-duty ingredients to build a menu of easy, meals that feed four deliciously and healthfully – from Friday night cocktails and dinner to Sunday brunch – without ever resorting to boring standbys like cereal, cold-cut sandwiches, and chips. Recipes include: Barbecue Chicken Sliders with Pickled Onions, Grilled Corn with Honey Butter, Ciabatta French Toast, and more. Summer’s Best Light Scoops – Cooking Light set out to find ice cream, yogurt and sorbets skinny enough for a nightly summer treat. Taste testing included national brands like Breyers, Edy's/Dreyer's, Haagen Daz, Ben & Jerry's, Healthy Choice, and Blue Bunny. Taste and nutrition are both high priorities, so the winners had to have both. Vegetarian Dishes from the Grill (p.174) – Vegetables like asparagus and zucchini cooked over an open flame, develop intensity that seems to transform them. Use these simple grilling techniques and recipes to please the vegetarians at your next gathering. Feed 4 for $10 (p.192) – These simple, summery recipes will get you in and out of the kitchen in a flash and will cost less than $2.50 per serving. Try Edamame Succotash, Spicy Corn and Crab Chowder, and Fettuccine with Mussels. The Best Light Beers (p. 72) – In a blind taste test, Cooking Light evaluated light beers with 125 calories or less and ultra light beers with 70 calories or less to find their top picks in four categories: Best Premium (Sam Adams Light), Best Ultra Light (Beck’s Premier Light), Best Overall (Yuengling Light Lager), and Guys’ Favorite (Michelob Ultra). Nutrition Made Easy: Italian Starters (p. 43) – Eating out at an Italian restaurant is always delicious, but often tricky when deciding the healthiest options to order. Cooking Light editors offer tips on the healthiest appetizers – try the Caprese Salad or Tomato-Topped Bruschetta – and the ones to save only for a splurge. 10 Things to Know about Yogurt (p. 38) – Yogurt plays a key role in a healthy diet, but it’s important to watch out for added sugars and understand the purpose of the active cultures and bacteria. Cooking Light offers the top ten facts about yogurt. Dinner Tonight (p. 79) – The Cooking Light Test Kitchen showcases fast, delicious, and nutritious weeknight menus including: Pepper Jack, Chicken, and Peach Quesadillas and Flank Steak with Plums and Blue Cheese. Each meal can be on the dinner table in less than 40 minutes. New Super Heroes (p. 106) – Cooking Light Contributor Mark Bittman puts a healthy twist on classic sandwiches like ham and cheese and smoked salmon with cream cheese. By flipping the ratio of animal protein and vegetables, Bittman’s recipes produce crisp, hearty, and healthier sandwiches. The Bright, Light Flavors of Asia (p. 146) – The vibrant cooking of China and Southeast Asia perfectly complements the freshest produce in local markets. Recipes include: Cilantro Shrimp, Coconut Noodles with Scallops, and Honey-Wine Braised Chicken Thighs with Mustard Greens.